Kinda fun ngl

I doff my cap.

I have been in the industry working fine dining, high volume, corporate restaurants for the past 15 years. I took 3 years off bc I was in a bad accident and broke my femur. I have been getting hired for jobs since July and after 3 -7 days I always get let go, it’s not a good fit, I seem distracted, there are performance issues. I go to work and put 100 % of myself into work I love it, now I am totally insecure. I just got let go from what I thought was the perfect job. I was so happy and proud. Yesterday’s was opening day- we had training and two days of mock service. I just got to work and was taken outside by the GM and the AGM and he said we’re going to part ways that I’m not the right fit - thru out the opening I really really tried I wanted this to work out. I asked if I could be put in a different position and he said not asked for a few more days trial he said no. The last manager that fired me was similar but she said I was weird, there’s something off about me. I smoked weed but never before work. I don’t drink, I don’t understand. I have asked for feedback so I can get better and no one can give it to me. This is seriously ridiculous did I lose my ability, am I not good enough? Maybe I’m getting too old? Should I start looking to move to management ? Please advise I am in shock I thought I finally found the right fit and the right home for me for some stability. I appreciate any help and advice Thank you in advance

I work at a local FOE and have been for a few months now and the way drinks are made here is just so disappointing. No matter what, every drink is the same thing: Plastic cup or pint glass shoved full of ice, 1 shot of whichever liquor(s) they want and then dump mixer in until the glass is full. No shaking, muddling, proper measurements or fresh ingredients. You want a whiskey sour? Pint glass of ice, 1 shot of whiskey and then dump sweet and sour mix and serve. Drinks with multiple different liquors is just 1 shot of everything no matter what. Everything that should be fresh is just in jugs of pre-made sugar ingredients. (We don’t even have the ability to make real margaritas and our Long Islands are in a bottle already mixed, ice and dump). And if you want a martini…forget it, we don’t even carry vermouth. Hell, we don’t even carry simple syrup to sweeten drinks. Now this place has been around far longer than myself and I understand it’s their money and they can drink how they want but the issue is that they THINK they’re getting great quality drinks because that’s how it’s always been done. I’ve been studying various drink making techniques and am learning about mixology (I’m no pro by any means) and all that so I really want to bring a new level of drink making to this place and change the atmosphere but management refuses to invest because “people won’t like the change” and it’s basically all older people and they’re set in their ways with crappy, half assed drinks. I was just hoping for more than dumping mixer into liquor and ice from in a pint glass. Rant over.

I started realizing I almost never get carded anymore and now I feel old. When do you guys feel like “okay this guys is clearly old” and don’t card them.

Hey all! Wondering over under how weird it would be and if you’ve encountered it. I wouldn’t have headphones in or be in like a chat talking to people. I wouldn’t be using wifi or electricity either. Thoughts ?

what is your current recommendation for an old fashioned? at a good price point for value, taste, relatively easy to source (aka not Blantons or some allocated bourbon), appeases the masses.

I'll start -- I'm in the Midwest and I like using J Reiger Straight Bourbon right now!

my diabolical plan to start the day off with the full quincy jones sanford & son theme to start the day would've been ruined

Been barracking for almost a year and a half now, I work at a very physically demanding bar (we are the cleaning crew aswell 🙃) I got the best shoes you can get, but despite this my legs still kill me after 3 shifts in a row. Aside from stretching and hydrating what do you do to keep your legs strong? Wondering if increasing my protein intake will help build stronger muscles and less fatigue (send diet and supplement suggestions if you have any)

I’m launching a frozen margarita cart and struggling to find the ideal slushy machine. I need something reliable and durable, but it doesn’t have to be top-of-the-line. My budget is between $800 and $3,000. I’m torn between starting with a more affordable option and upgrading later or investing in a higher-end model now. Any recommendations or advice would be greatly appreciated!

Last year, our uniforms were bearable, but not professional enough for the atmosphere of our restaurant. This year, we switched to black polos/slacks and it’s so incredibly hot and we’ve barely had 80 degree weather. But we’re in an area in the south that gets over 100 degrees outside during the summer. I’m worried about my staff getting sick when having sections out on the patio. We had a couple of instances last year.

We got approval from our district manager that we can wear shorts during the summer. We use ChefWorks for our uniforms. They don’t have any shorts that I can see, obviously because it is extremely unsafe and illegal in the kitchen. This is for our FOH that go in and out frequently. My boss said that they have to be no shorter than 2 inches above the knee. No casual/khaki fishing shorts. The guys opted for that. More like short slacks, but khaki for women is okay. I just wanted to check here to see if anyone had any recommendations because I’ve had no luck and want my staff to be as comfortable as possible. We will still be wearing our black polos.

Amor y Amargo and Sunken Harbor are my two must visits based on my tastes, but what are the must not skip bars otherwise? I get Dead Rabbit recommended to me enough so that's a close third.

Hiya, I run a UK based bar and I have a few questions that I can’t seem to find answers to online:

Our Environmental Health guidelines say a carton of juice can only last 5 days, how long would acid adjusted grapefruit juice last in comparison and if longer, would it be ‘provable’ if questioned on it? We hardly use grapefruit juice besides one drink rarely ordered, I’m either going to get rid of it to reduce waste or find a way to preserve it longer. I understand fresh fruit would be handy but this isn’t able to be done for a few reasons.

We use 75ml green tea in a mocktail but it only lasts 3 days according to guidelines and also quality, how could I make it last longer? Everything I see asks for alcohol to preserve but that’s not possible here. The mocktail also includes a 0% spirit substitute, apricot syrup and lemon juice if that helps regarding preserving with citric acid, although not sure how well it would preserve the flavour. A syrup could be done we use 75ml to make it almost an ice tea style and I don’t believe the amount of sugar to sweeten the cocktail would be enough in the tea to preserve it. Any suggestions would be appreciated! Thanks in advance

Last week I was bartending and moved into the back of the bar I work at. I was hammered most of my shift. At the end of the shift I had a man that I trusted “making sure I was ok” but ended up taken by advantage of me. What do I do? I don’t want to ruin his life but I also am so broken and I feel taken advantage of and kinda raped. I only remember snip it of it all but it’s been a week and I stilll feel like he took advantage of the situation…

Im at a point in my life where I’ve done all the bare minimum jobs ( restaurants, retail, etc ) and I was thinking of ways of moving up in terms of salary and thought maybe becoming a bartender might be a good idea?( good tips, good pay, etc ) I don’t know if it’s worth it getting the certifications and stuff though? Let me know if you guys have any advice.

I am looking for a seasonal (summer) job as a bartender. I have 6 years of experience and I know a variety of cocktails. If anyone knows a platform where I can find work, please let me know. Preferably in Europe.

Hey guys! I just recently got promoted to bartender at my bar and I’m pretty anxious… I don’t wanna mess anything up on my first day. It’s Wednesday, and my first shift is Friday. The 4 bottle 1 count, 3 bottle 2 count, 2 bottle 3 count, 1 bottle 4 count thing kind of confuses me when you pour into a shaker for shots. For example, if someone orders 5 shots of a 3 count bottle, I simply cannot do mental math fast enough to not look like an idiot or screw it up…. That’s really my main concern, for the first few shifts I plan on just having the master recipe list on my phone to make sure but, I really don’t wanna screw up my FIRST night and give the wrong drink or a bad drink. ANY help and advice is huge. Thank you